Apricot Crostatas

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Joy The Baker


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1 1/2 cup all-purpose flour

2 tbsp sugar

3/4 tsp salt

1 1/4 stick very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces

2 1/2 tbsp very cold (frozen is even better) vegetable shortening (non-trans fat), cut into 2 pieces

About 1/4 cup ice water

12-15 ripe apricots, each sliced into 6 wedges

2 eggs plus 2 Tablespoons of milk for egg wash

3/4 cup sugar for coating crostatas

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